Wild Greens with Fried Eggs – Horta me Avga Tiganita - Featured Recipe - CookingDistrict.com
Featured Recipes

Wild Greens with Fried Eggs – Horta me Avga Tiganita

This dish from Epirus, Greece combines luscious fried eggs with pleasingly bitter greens.
Categories: Greek, Vegetables, Vegetarian
Portions:
6
Step 1
1 1/4 cups • Extra-virgin olive oil
10 • Scallions • minced
1 3/4 lb • Mixed greens, such as nettles, lamb’s-quarter, spinach, Swiss chard, radicchio, and arugula • washed and minced
1 cup • Flat-leaf parsley • chopped
1 cup • Mint leaves • chopped
1/2 cup • Fennel • chopped
6 • Garlic cloves • minced
• Kosher salt
• Freshly ground pepper
6 • Eggs
Heat cup oil in a 5-qt. pot over medium-high heat. Add scallions, and cook for 4 minutes. Add greens, parsley, mint, fennel, garlic, and cup water; season with salt and pepper. Cook, stirring, until greens are tender, 18-20 minutes. Remove from heat.

Heat remaining oil in a 12” skillet over medium-high heat. Working in two batches, crack eggs into skillet; cook, constantly spooning oil into yolks, until yolks are just set, about 2 minutes. Using a slotted spoon, transfer eggs to a plate. Divide greens between plates, and top each with a fried egg.
Notes

Comments

bclarke001 • 10/01/2014
Simple, easily modified by adding a myriad of pork products, belly, prosciutto even bacon
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